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Results 1 - 10 of 564 for refrigerated cheesecake
Combine first three ingredients and press into bottom of an 8 inch glass dish and chill. Dissolve gelatin in hot water, cool to lukewarm. ...
Soften gelatin in cold water 5 minutes. Combine salt, sugar, cornstarch and add to milk in top of double boiler. Stir until sugar is ...
Combine graham cracker crumbs, butter and confectioners sugar. Put in 9 x 13 pan. Set aside. Save about 1/2 cup to sprinkle on top. In a ...
Combine the first 3 ingredients. ... constantly. Cool 15 minutes and spread over the top of the cheesecake. Chill at least 1 hour. Yields 16 servings.
Mix ingredients with mixer until fluffy. Pour into graham cracker crust. Pour 1 can cherry or blueberry filling on top. Refrigerate.
Cream together cream cheese and sugar until soft and well blended. Mix Jello and water until jello dissolves. Beat two mixtures above ...
Crush 30 graham crackers; reserve about 1/4 cup for top. Combining remaining crumbs with 1/4 pound butter, 1 tablespoon powdered sugar; ...
Dissolve lemon Jello with 1 cup boiling water. Add lemon juice and cool in freezer until it starts to gel. Whip cream cheese. Add sugar and ...
Mix together. Mix together and put 1/2 in bottom of pan; save the other half to put on top. Beat ingredients together until stiff peaks ...
Line 9 x 5 loaf ... cover top of cheesecake with aluminum foil covered cardboard. ... Garnish with whipped cream and additional fruit if desired.
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